A more wonderful asparagus recipe:
Cut the salmon fillet into tranches about 2 mm thick. Arrange on plates.
Season the salmon strips with salt and pepper. Marinate with the olive oil and balsamic vinegar.
Peel the asparagus and cut away the woody ends generously. Meanwhile, cook them in salted water with the butter for eight to ten minutes until crisp. Carefully lift out and drain. While still warm, arrange on the plates next to the marinated salmon strips.
Cut the lime into slices. Garnish the carpaccio with it. Serve with toast.
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